These Cauliflower Pizza Bites will satisfy your pizza cravings! Everyone from kids to college students love them, and they are low carb!

Oh friends, you’re in for a treat today. Ever since I made my Quinoa Pizza Bites, I’ve been thinking of another way to make delicious and easy pizza bites. These Cauliflower Pizza Bites fit the bill PERFECTLY. I love that they are packed with hidden veggies (take it from the Mr. – you would never know!!), are low carb and super kid to adult friendly. Also – such an easy on the go snack/meal.

You’ve got to try these.

I’m always trying to find ways to sneak in more veggies into these recipes for you guys. So much so that I did a whole post on it. These cauliflower pizza bites are actually low carb, with 2g of carbs per bite, and a whole lot of cauliflower in there. The thing is – you wouldn’t know. They taste like mini pizza bites, complete with the marinara sauce or homemade tomato sauce, all while being really healthy. I made these without a food processor on purpose because who wants to wash all those parts all the time?! Also, if you don’t have a food processor, I wanted to show you how to make these anyhow and cauliflower rice in general.

Just like you would cauliflower rice, you grate the cauliflower until it’s completely shredded. Use the finest setting on your mandolin/grater for this. To ensure this recipe is crisp on the outside and fluffy on the inside, I cook the cauliflower, then squeeze allllll that liquid of it. Let me tell you – it is a LOT of liquid. I’m pretty sure the Mr. and I squeezed almost a cup out of ours! It’s so important to squeeze it all out to ensure that the cauliflower bites are divine, and not at all soggy. Done properly – they are just wonderful.

You can add any toppings you’d like to these. I like to just add cheese, but if I ever get my hands on mini vegan “pepperoni” slices I would jazz these up, or even tiny sun-dried tomatoes on top. They’re also super freezer friendly so MEAL prep time friends! Enjoy!

Remove the cauliflower leaves. Using a mandolin/grater, shred the cauliflower to make a "cauliflower" rice. Place the cauliflower rice in a large bowl with a paper towel over it and microwave it for 5 minutes.

Remove and allow it to cool down. Put the cauliflower in a thin kitchen towel, and over a bowl or the sink, and bundle and squeeze tightly. A lot of liquid will be released! Keep squeezing until you can't get any liquid out. The cauliflower will look thick and fluffy and almost mealy.

In a bowl, mix the cauliflower and all of the other ingredients together, except the extra 2 tablespoons of cheese. Using a tablespoon measuring, scoop the mix and put one tablespoon into each cup, then distribute the rest evenly among the cups. press them down tightly together.

Bake for 12-15 minutes. When finished, remove from over, top the cups with the remaining 2 tablespoons cheese, then broil for about 1 minute (please watch them, they burn easily).

After broiling, allow to cool on a wire rack for about 15 minutes and then remove from pan by lifting the parchment paper edges out.

Hi there!
These look delish! I have frozen already riced cauliflower…do I still need to steam it and if yes, for how long?
Can I use 1 egg instead of a flax egg?
Is it possible to make in a regular size muffin tin and if yes, would it change baking time and if yes, how many minutes?

Thanks! Hmm, check the packaging (it would tell you if it’s already cooked). You would still need to squeeze it if it’s already cooked. Yes you can use 1 egg instead of a flax egg. I really haven’t tried this with regular muffin cups so I would make it for the same amount of time, and check at the end if it is done and increase in 5 minute increments until fully baked!